4 slices thickly sliced sourdough bread (must use a thick sturdy bread or your French Toast will be soggy)

1 cup almond milk

2 tablespoons spelt flour

1 tablespoon nutritional yeast

1 teaspoon cinnamon

coconut oil, for the pan

For the Spiced Plums:

3 tablespoons coconut butter

3 tablespoons maple syrup

6 large ripe plums, pitted and quartered

1/2 teaspoon mixed spice

Preparation

Begin by pan-frying the plums. Put the butter and sugar in a non-stick frying pan over a high heat. When it begins to bubble, put the plums into the pan. Sprinkle over the spices and cook for 4-5 minutes until soft, stirring occasionally. The plums should be well coated with the glossy syrup. Remove from the heat.

In a small bowl, whisk together the almond milk, flour, nutritional yeast, and cinnamon

Heat a non-stick pan over medium heat and drizzle small amount of coconut oil

Dip the bread in the mixture, turning to coat both sides evenly.

When the pan has heated up, add the bread slices cook for 2-3 minutes on each side until lightly browned.

Put the plums back over the heat to warm through.

Serve the plums on the bread, making sure to use up all the spiced buttery syrup.

Hayley Canning - See My Recipes - Healthy and delicious recipes from a London-based blogger. A health and lifestyle blogger based in London. Passionate about healthy and delicious recipes, wellness and travel.

Creamy Tahini Lentil Wraps

Serves 6 - Cooking Time 35
Ingredients

1cupdry, brown lentils

4cupsvegetable broth

2bay leaves

1tablespoonolive oil

3cloves garlic, minced

1/2yellow onion, thinly sliced

1teaspoonwhole cumin seeds

1teaspoonground coriander seeds

1/2teaspoonground ginger

1/4teaspoonpepper

Pinch of red pepper flakes

4teaspoontahini

1/2teaspoonsalt

3tablespoonschopped, sun-dried tomatoes

1/2teaspoonlemon zest

5-6tortillas

1cupchopped tomatoes

2cupschopped greenssuch as spinach or kale

1/4cupchopped, fresh cilantro

Preparation

Rinse and drain lentils thoroughly. Add to a pot along with vegetable broth and bay leaves. Bring to a low boil, then reduce heat to medium. Cover and simmer for 20 minutes until lentils are soft and cooked. Set aside.

To a large skillet, heat 1 tbsp of olive oil over medium heat. Add garlic, onion, and a pinch of salt. Cook for 4-5 minutes. until soft and translucent. Add cumin seeds, coriander, ginger, pepper, and red pepper flakes. Cook for an additional minute to allow spices to toast.

Use a slotted spoon to transfer lentils into the skillet. Stir and cook for 5 minutes to allow lentils to soak up all the aromatics and spices. Stir in tahini and sun-dried tomatoes. Adjust taste with salt if needed. Just before serving, add in lemon zest.

Spoon a bit of the lentil mixture into a tortilla. Add in preferred toppings, such as chopped tomato, greens, and fresh cilantro. Drizzle over a bit of tahini and a squeeze of lemon.

Taavi Moore is a food-obsessed 18-yr old nutrition/dietetics student from Seattle. Her passion is to cook healthy & nutritious vegan meals that are not only easy to make but offer you to have some fun in the kitchen! She runs a blog and Instagram which are outlets for her to share her love for food photography as well as cooking/baking.

Ginger Cookies

Ingredients

1 1/3 cup flour of choice

1/2 teaspoon baking soda

Dash of salt

1 teaspoon ground flaxseed

1 teaspoon ground ginger

1/2 teaspoon cinnamon

3 tablespoons cane sugar

1/6 cup molasses

1/6 cup coconut nectar

1 teaspoon vanilla

1/6 cup vanilla coconut yogurt

1/6 cup water

Additional cane sugar + cinnamon for rolling

Preparation

In a large bowl, combine the flour, baking soda, salt, flax, ginger, cinnamon, and cane sugar.

In a small bowl, cream together the molasses, coconut nectar, vanilla, coconut yogurt, and water. Pour the wet mixture into the dry and stir to form a soft dough.

Refrigerate for 20 mins. In the meantime, prep your cinnamon sugar by mixing together 1/4 cup cane sugar with 1 tsp of cinnamon and preheat the oven to 375°F.

Once chilled, roll the dough into balls and coat them with cinnamon sugar. Press them onto a lined cookie sheet (about 3/4 inch thick) and bake for 10-12 mins, allowing them to cool before moving from the pan. Enjoy!

Clara is a 21 year old Canadian food blogger and photographer who loves to create. She’s had a passion for plant-based cooking since she was a kid growing up vegan in a meat-eating household, and she continues to pursue that passion with her Instagram and blog, The Vegan Bean. As a yoga instructor and musical theatre performer, she loves sharing recipes for foods that are nourishing as well as delicious! From health-ifying desserts to veganizing her family’s favourites, she loves to make magic in the kitchen.